It’s easy and fabulous and seems impressive and once you get it, you GET IT. First you want to make sure you have all the ingredients.

• Whole peppercorns

• Pecorino

• Linguini

• Salt (we're a Maldon sea salt house)

Davide uses a lot of pepper - that’s how we like it but it’s A LOT for most people. Just an FYI. If you can get your hands on a fresh young pecorino, just use that. Otherwise do half and half pecorino and parmesan. 

Put the water on to boil. Don’t forget to salt it!

Grind the fresh peppercorns, Davide was being dramatic using the mortar and pestle but feel free to use any grinder, even a coffee grinder if need be. Just make sure you don’t go crazy! You want the variation in size. Add the peppercorns to your pan to toast a bit, and then add about a cup of the pasta water to the pan. 

Grate your cheese into a bowl. Fill it up. Take some of the pasta water and add it to the bowl, make it nice and creamy. 

After four minutes, add the pasta to the pan with more pasta water. Stir like crazy until the pasta absorbs the water. Then add the cheese and stir stir stir.